Author: Andy

Angel Cake w. Meringue Icing & Strawberry Ganache

Angel Cake w. Meringue Icing & Strawberry Ganache

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Servings: 8 serves
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 480 g egg whites we used Two Chicks egg whites from a carton
  • 400 g white caster sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 140 g plain white flour sifted twice
For the meringue icing
  • 2 large egg whites
  • 225 g white caster sugar
  • splash of vanila extract
  • pinch cream of tartar
For the strawberry ganache
  • 100 g white chocolate finely chopped
  • 50 ml double cream
  • 50 g strawberries chopped
  • red food colouring
To decorate
  • 250 g strawberries quartered or sliced
  • Optional decorations
  • 2-3 white or pink macarons mini meringues, edible flowers and freeze-dried strawberries

Method
 

  1. Heat oven to 180C/160C fan. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
  2. Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down – if it doesn’t have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
  3. Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
  4. To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
  5. Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
  6. Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it’s still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it’s a hot day), top with the strawberries and your choice of decorations.
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Author Posted on Categories Cakes

Blueberry Banana Quinoa Muffins

Blueberry Banana Quinoa Muffins

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Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3/4 cup white quinoa
  • 1 teaspoon sea salt flakes plus more
  • Nonstick vegetable oil spray
  • 1.5 cups wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1/2 cup dark brown sugar packed
  • 1 large egg
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Raw sugar for sprinkling

Method
 

  1. Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.
  2. Preheat oven to 180c. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.
  3. Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.
  4. Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa.
  5. Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Let cool slightly before serving.
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Banana Granola

Banana Granola

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Course: Breakfast, Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g rolled oats (gluten-free if needed)
  • 80 g raw almonds coarsely chopped
  • 80 g raw pumpkin seeds
  • 1/4 tsp vanilla extract or ground vanilla
  • 1 pinch sea salt
  • 3 tbsp coconut oil room temperature
  • 3 tbsp maple syrup runny honey or date molasses
  • 2 very ripe bananas peeled and broken into smaller pieces

Method
 

  1. Preheat the oven 200°C and line a baking tray with baking paper.
  2. In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth.
  3. Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray.
  4. Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon.
  5. Allow to cool completely before putting in a container.
  6. Serve with yogurt, milk and fresh fruit.
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Chocolate Strawberry Oasis Pie

Chocolate Strawberry Oasis Pie

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Servings: 10 serves
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

For Crust
  • Nonstick vegetable oil spray
  • 6 tablespoons unsalted butter
  • 50 g dark chocolate chocolate chopped
  • 200 g chocolate ripple biscuits
  • 500 g strawberries trimmed and halved
For Filling:
  • 2/3 cup sugar
  • 1/4 cup corn flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 6 large egg yolks
  • 2 1/2 cups full fat
  • 180 g dark chocolate chopped
  • 1/2 tablespoon bourbon
  • 1 teaspoon vanilla extract

Method
 

  1. Lightly spray a 20cm pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth.
  2. Finely grind biscuits in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
  3. Arrange strawberry halves in a single layer in the bottom of the crust.
For filling, whisk sugar, corn flour, cocoa powder, spices, and salt in heavy medium saucepan to combine.
  1. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute.
  2. Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla.
  3. Cool 5 minutes, whisking occasionally.
  4. Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling).
  5. Chill until set, at least 2 hours and up to 1 day.
  6. Top with fresh whipped cream and more strawberries and enjoy!
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Cauliflower Steaks with Lemon-Herb Sauce

Cauliflower Steaks with Lemon-Herb Sauce

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • Juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste

Method
 

MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
  1. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.
  1. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.

Notes

Leftover sauce will keep in the refrigerator for up to a week.
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Yoghurt and Spice Roasted Broccoli

Yogurt and Spice Roasted Broccoli

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Servings: 2 as a main
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving

Method
 

  1. Place a rack in top third of oven; preheat to 200c.
  2. Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact.
  3. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.
  4. Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl.
  5. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer.
  6. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).
  7. Serve with lemon wedges.
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Mini Mushroom Pies

Mini Mushroom Pies

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Servings: 6 mini pies
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 25 g butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds

Method
 

  1. Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
  2. Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
  3. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
  4. Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
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Best Ever Oven Braised Lamb Shanks

Best Ever Oven Braised Lamb Shanks

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season

Method
 

  1. Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  3. Transfer to a plate, tent with foil to keep warm, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  5. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  10. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  11. Garnish with parsley and serve with mashed potato.
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Author Posted on Categories Lamb

STRAWBERRY PRETZEL PARFAIT

STRAWBERRY PRETZEL PARFAIT

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Servings: 2 serves
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar

Method
 

  1. Place the strawberries in a shallow dish and sprinkle the caster sugar on top. Stir to combine. Let sit for at least 30 minutes.
  2. Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky - That’s all good!
  3. Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
  4. In a small bowl, add the yogurt and brown sugar. Whisk together to break up any brown sugar lumps.
  5. Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
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Orange-Glazed Pork with Sweet Potatoes

Orange-Glazed Pork with Sweet Potatoes

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Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes
  • 2 medium apples
  • 1 medium orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • 2 teaspoons corn flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 pork tenderloins or 6 pork chops

Method
 

  1. Preheat oven to 180c. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 2cm thick slices. Arrange in a foil-lined baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
  2. Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, corn flour, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth.
  3. Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until cooked to your liking and sweet potatoes and apples are tender, around 45-55 minutes.
  4. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
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